Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 1 lb. processed chopped cheese; 1 can evaporated milk; 1 lb. ground chuck or round; 1/2 tsp. salt; 1 tsp. garlic salt; 1/4 c. chopped green chiles; 1/2 c. chopped onion; 12 corn tortillas; shortening

9 ingredients

7 steps

Ingredients

1 lb. processed chopped cheese
1 can evaporated milk
1 lb. ground chuck or round
1/2 tsp. salt
1 tsp. garlic salt
1/4 c. chopped green chiles
1/2 c. chopped onion
12 corn tortillas
shortening

Directions

1

Melt cheese in evaporated milk in heavy saucepan at low heat. Brown meat in a medium size skillet at medium heat.
2

Drain; season with salt and garlic salt.
3

Heat 1/2-inch shortening in a heavy skillet at medium-high heat; quickly dip each tortilla into the shortening to soften.
4

Drain on absorbent towels.
5

Layer all ingredients except cheese sauce in a greased, 2-quart casserole dish, beginning with tortillas.
6

Pour cheese sauce over layered ingredients and cover.
7

Bake in a 350° oven for 25 to 30 minutes.